Last weekend, we ate a quiche. It had been a while. And when we dug in to our slice, we remembered how much we love this savory breakfast pie. Frittatas are lovely (and easy), but sometimes you want those crumbly, buttery nuggets of crust falling off the edge of your fork. These five quiches are perfect for an Easter brunch. They're filling, easy to serve, and can all be made in advance.

And that delicious quiche we ate last weekend? It had a store-bought crust (homemade filling, though). So if you don't have time to make a crust or just want to keep things simple, you can buy one. But read these recipes; a couple of them use phyllo or puff pastry to make the crust, which is very no-hassle.

As for making them ahead of time, you can bake and then chill the quiche, then reheat it the next day. A few recipes we've seen actually say to cut the quiche into wedges while it's chilled. It'll will separate into slices more easily once you reheat it.

• 1. Broccoli Garlic Quiche, from Gourmet. No matter where you live and what's in season, broccoli is easy to find. And unlike lunch counter quiches that have pulverized broccoli spread throughout, this has big, beautiful, rustic-looking chunks.